Potato pizza with goats’ cheese

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 882 Kcal, 24g Protein, 77g Carbohydrates, 52g Fat


  • Pesto
  • 1 bunch basil, roughly chopped
  • 0.5 bunch oregano, roughly chopped
  • 1 garlic clove
  • 6 tbsp grated Parmesan
  • 2 tbsp pine nuts
  • 1 dl olive oil
  • 0.5 tsp salt
  • Pizza
  • 600 g pizza dough
  • 1 tbsp sesame seeds
  • 1 organic lemon, a little grated zest
  • 2 pinches salt
  • 0.5 tbsp olive oil
  • 1 waxy potatoes (approx. 150 g), cut into slices approx. 2 mm thick
  • Bake
  • 150 g soft goats' cheese (e.g. Tendre Bûche), sliced
  • 30 g Micro Greens

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  • Pesto

    Puree the basil, oregano, garlic and pine nuts in a food processor. Add the cheese and salt, mix. Stir in the oil.
  • Pizza

    Sprinkle a little flour onto a sheet of baking paper. Roll out the dough into an oval around 5 mm thick, place on a baking tray. Spread ¾ of the pesto onto the dough, scatter over the sesame seeds and lemon zest, set aside the rest of the pesto. Combine the potatoes with the oil and salt, place on the pizza.
  • Bake

    Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Arrange the cheese on top of the pizza, bake for a further 5 mins. Drizzle over the remaining pesto and scatter over some micro greens.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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